Cucumber Edamame Salad
Thinly sliced cucumber and edamame in a rice vinegar, soy and sesame dressing. Crunchy, a little tangy, and it adds some protein to the side of the plate. About 20 minutes, most of it while the cucumber drains.
Method
Salt the cucumber
- Toss the sliced cucumber with 3 g salt in a colander. Let it drain for 10–15 minutes.
Cook the edamame
- While the cucumber drains, cook the edamame in boiling water for 3–4 minutes. Drain and rinse under cold water to cool it down.
Mix the dressing
- Whisk the rice vinegar, soy sauce, sesame oil, honey, garlic and chili flakes in a bowl.
Dry and toss
- Pat the cucumber dry with paper towels. Add it and the edamame to the dressing and toss.
Press gently. The drier the cucumber, the crisper the salad.
Finish
- Top with the sesame seeds. Serve right away, or chill for 10 minutes for a colder, crisper bite.
Good to know
- Gluten-free? Use tamari instead of soy sauce.
- Salting and draining the cucumber is the step that matters. Skip it and the cucumber waters down the dressing.
- The dressing is kept light on sweetness, since dumplings with chili crisp or a sweet chili dip already bring plenty.
- Want it lighter? Leave out the edamame. It comes to about 50 kcal per serving.
Storing and reheating
Best eaten the day it's made. The cucumber softens and lets out more water as it sits.
Macros
| Per | kcal | Protein | Fat | Carbs |
|---|---|---|---|---|
| Full recipe | 222 | 15.2 g | 9.4 g | 24 g |
| 1 serving (1 of 2) | 111 | 7.6 g | 4.7 g | 12 g |
Estimates based on typical Canadian label values. Yours will vary with the brands you use. Without the edamame, a serving is about 50 kcal, 1.6 g protein and 2.1 g fat.
Notes from readers
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Cucumber Edamame Salad
20 min
Get everything out
Tick things off as you set them out. Every step will show the amounts it needs, at this size.
Salad
Dressing
To finish
Step 1 of 5
Salt the cucumber
Toss the sliced cucumber with 3 g salt in a colander. Let it drain for 10–15 minutes.
Step 2 of 5
Cook the edamame
While the cucumber drains, cook the edamame in boiling water for 3–4 minutes. Drain and rinse under cold water to cool it down.
Step 3 of 5
Mix the dressing
Whisk the rice vinegar, soy sauce, sesame oil, honey, garlic and chili flakes in a bowl.
Step 4 of 5
Dry and toss
Pat the cucumber dry with paper towels. Add it and the edamame to the dressing and toss.
Press gently. The drier the cucumber, the crisper the salad.
Step 5 of 5
Finish
Top with the sesame seeds. Serve right away, or chill for 10 minutes for a colder, crisper bite.
That's it. Enjoy!
Made it? I'd love to hear how it went. You can leave a note at the bottom of the recipe.
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